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Originally Posted by stearns
Still loving mine but have only been using it maybe oncer per week, most recently to make some pulled chickens to go inside some burritos, cooked the chicken for 1 hour at 150*, just put some limes, cilantro, garlic and a few basic spices. it turned out amazing, I liked it better than the pork I have made a few times for a similar purpose. Next up will probably be another attempt at juicy lucy's now that I have a vacuum sealer, I think will help keep their form and keep the cheese sealed on the inside. Last time I tried them the cheese stayed in for the SV process, but once I put them on the grill pan a seam opened and most of the cheese poured out. That was using the water immersion technique to seal a freezer bag, this will work better
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Ben, with Lucy's a higher heat is needed to "set" the protein of the beef. That's what makes the ground meat bind together. Those are usually cooked on a griddle in Minneapolis where they were "invented". Cast iron would work very well. Try using rich meat such as 15 to 20% fat content. Be sure to work it first with your hands as most ground beef is strands that look like worms. Working it will help binding the sealed edges better. Helps to "knit" the meat fibers together so they bind more easily. If you are going to grill them don't try to cook them well done. Just about medium rare is as far as you should go or the cheese will get too runny. Hope that helps. Just wanted to give you my
Good luck.